Ingredients:

• 3 large eggs (or egg whites for a lighter option)
• ¼ cup milk (or dairy-free alternative)
• ¼ cup bell peppers, diced
• ¼ cup spinach, chopped
• ¼ cup mushrooms, sliced
• 2 tbsp onions, diced
• ¼ cup shredded cheese (cheddar, mozzarella, or your choice)
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp olive oil or butter
• Optional: Cooked turkey bacon or diced ham for extra protein

Instructions:

1. Preheat the Skillet – Set your Platinum Electric Oil Core Skillet to medium heat (around 325°F) and allow it to warm up. No need for excessive oil, thanks to the even heating!
2. Sauté the Veggies – Add the olive oil or butter, then toss in onions, mushrooms, and bell peppers. Sauté for 2-3 minutes until slightly soft. Stir in the spinach and cook for another 30 seconds until wilted.
3. Whisk the Eggs – In a bowl, beat the eggs with milk, salt, pepper, and garlic powder until fluffy.
4. Pour & Cook – Lower the heat slightly and pour the egg mixture over the veggies in the skillet. Let it cook without stirring for 2-3 minutes, until the edges begin to set.
5. Add Cheese & Fold – Sprinkle the cheese on one side, then carefully fold the omelet in half. Let it cook for another 1-2 minutes until fully set.
6. Serve & Enjoy – Slide the omelet onto a plate and serve with whole grain toast, avocado, or a fresh fruit side.